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Happy Friday Everyone! I hope that you have all had a great week! I have been really into Mexican inspired dishes lately (taco recipe here, salsa and guac recipe here) so I thought I would continue with this plant based queso and nacho recipe. One of the things I miss the most about being able to eat dairy is cheese so any opportunity that I have to try and replicate it, I am going to try my hardest! The queso is creamy and does have a very cheesy taste and with the nachos I thought I would try something a little different and they turned out great! Keep reading for recipe.

Queso Directions: *Peel and dice the potato and carrots. Put into a pot and cover veggies with water. Set on stove to high heat, once the water is boiling turn heat to medium and cook veggies for about 20 minutes or until potatoes and carrots are soft. Drain the veggies while reserving some of the water into a bowl for later.

*Place the potatoes and carrots into a high speed blender along with the almond milk. Blend until smooth, adding more milk if desired for smoother consistency.

*Add in the olive oil, flour, nutritional yeast, onion powder, garlic powder and paprika and salt to the blender. Blend on high, adding some of the reserved water to thin sauce out. Queso is meant to be a thinner version of a cheese sauce so you can keep it as thick as you'd like or make it as thin as you want, it just depends on your specific preference!

*Chop up the pepper and tomato.

*Place queso into a bowl and garnish with tomatoes, peppers and paprika. Serve immediately. This will keep in the fridge for a few days and it tastes just as great, just make sure you heat it up first!

Nacho Directions:*Very thinly slice sweet potato (I used a mandolin but if you do not have one then just make sure you are using a sharp knife and that the slices are thin) and place on a parchment lined baking sheet. Drizzle with olive oil, sprinkle on the garlic and onion powder, paprika and sugar. Mix with hands to spread spices evenly. Bake in oven for 15 minutes.

*Dice the onion and pepper and fry them up with a drizzle of olive oil until onions and peppers have started to brown. Add in some of the cauli-crumble into the pan and fry for another 3 minutes until it is warmed. The crumble is a perfect idea to put onto nachos as it acts as a meat that you might find on regular nachos and it is not as heavy as adding quinoa or beans to your nachos if you are plant based.

*Take the sweet potatoes out of the oven and add cheese, the onion, pepper and cauli crumble on top of the potatoes and bake for another 5-7 minutes or until cheese has melted.

*While the nachos are cooking, cut the radishes, mango and avocado and set aside.

*Plate the sweet potato nachos and add the radishes, avocado and mangoes on top. Serve immediately along with the queso.

**If there is not enough sweet potatoes, you can also serve with warmed corn chips (which I ended up doing, but this is optional!)

I hope that you have enjoyed this recipe, it was so fun to make. It may seem a bit intimidating because there are quite a few different ingredients but it is really simple! The sweet potato chips also give this recipe an interesting texture which is unique and tastes delicious. The queso is also a recipe that I would recommend if you are plant based and looking for something to satisfy that cheesy craving which I get quite often! Let me know what you think of this recipe and also what you are all getting up to this weekend, I would love to hear from you! xo.